Rainbow Thai Chopped Salad

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 6 servings


Saté Chicken:
1 pkg boneless skinless chicken thighs, 1½ pounds
1 Tablespoon sambal oelek chili paste
1 Tablespoon fish sauce
1 Tablespoon maple syrup
2 small cloves garlic, minced

8 cups mixed greens, 8 ounces
1 cup finely chopped purple cabbage
1 large cucumber, 12 ounces
3 red Bellafina peppers, 6 ounces
2 small mangos, 1 pound
½ cup chopped cilantro
1 bunch green onions, thinly sliced

Creamy Cashew Dressing:
¼ cup cashew butter or peanut butter Coupons
2 Tablespoons freshly squeezed lime juice
½ cup coconut milk, from the can
1 Teaspoon sambal oelek chili paste
1 Tablespoon gluten free soy sauce, tamari, or coconut aminos
1 Tablespoon maple syrup
½ Teaspoon sea salt, or to your taste

Place the chicken thighs with the rest of the Saté Chicken marinade ingredients into a stainless steel or glass bowl, cover and marinate 1 hour or overnight.

To prepare the salad, place the mixed greens into a large serving bowl, and top with the chopped cabbage. Slice the ends off the cucumber, cut it into quarters lengthwise, and thinly slice the quarters crosswise into triangular pieces.

Core the Bellafina peppers and remove the seeds. Thinly slice the peppers, and then cut the slices crosswise into small bite sized pieces.

Peel and cube the mango. Then place all the prepared veggies, mango chunks, cilantro, and green onions over the top of the salad greens.

Preheat a grill over high heat. When the temperature reaches 400ºF, turn the heat down to medium high heat and place the marinated chicken on the grill. Monitor the heat keep the temperature between 350ºF and 425ºF and cook the chicken until it comes off the grill easily, about 6-8 minutes. Turn the chicken over and finish cooking until it’s no longer pink, about 6-8 more minutes.

Remove the chicken from the grill, and let it cool for a bit while you make the dressing.
Place all the ingredients for the dressing into a blender and blend until smooth.
When the chicken is cool enough to handle, cut it up into bite sized pieces and place it on the salad.

Toss the salad with the dressing, using as much as you’d like, you may or may not have leftovers – or you can serve the dressing on the side.

Serve the salad immediately, or store everything separately for up to 1 day before tossing together to serve.

Slightly adapted from getinspiredeveryday.com